Chef-turned-My Big Fat Greek Kitchen owner Kostas Restas serves up a homely mix of traditional and familiar Greek food to those hoping to rekindle sun-tinted memories of Corfu, Kefalonia et al. Under stock pictures of whitewashed houses and seas of cobalt blue, sip a citrussy Santorini boutari with some olives and tuck into the filo-wrapped spinach and feta spanakopita and the irresistible pitta and dips, including the feta, chilli and paprika whizz that is tirokafteri. But don’t stuff yourself like a dolmades – save space for a plate of grilled chicken souvlaki or a classic moussaka. Or plump for the aegina, an eight-strong mezze taster that Kostas says is diners' most popular choice. Kick off with courgette rissoles, move onto calamari, grilled halloumi, spicy pastourma sausage and deep-fried little blanchbait. You probably won’t have room for baklava. Or, after a bottle of sweet and sticky retsina, be able to pronounce galaktoboureko (custard pie with syrup). Oh, go on then. And maybe an ouzo.